Ingredients with Measurements:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup all-purpose flour
Special equipment needed:
- Parchment paper
- Baking sheet
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, granulated sugar, salt, and all-purpose flour.
3. In a separate bowl, beat the egg whites until they form stiff peaks.
4. Add the vanilla and almond extracts to the egg whites and mix until combined.
5. Gradually fold the dry ingredients into the egg white mixture until well combined.
6. Using a spoon or cookie scoop, drop the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake the macaroons for 15-18 minutes or until the edges are golden brown.
8. Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes.
9. Transfer the macaroons to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-28 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 12-15 macaroons
Nutritional information:
Calories: 100
Fat: 4g
Carbohydrates: 16g
Protein: 1g
Sodium: 60mg
Sugar: 14g
Substitutions for ingredients:
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut and add 1/4 cup of honey or maple syrup to the mixture.
- You can substitute almond extract with coconut extract or omit it altogether.
Variations:
- Add 1/4 cup of chopped nuts such as almonds, pecans, or macadamia nuts to the mixture for added texture.
- Drizzle melted chocolate over the cooled macaroons for a decadent touch.
Tips and tricks:
- Make sure to beat the egg whites until they form stiff peaks for the best texture.
- Use a cookie scoop to ensure that the macaroons are evenly sized and shaped.
- Store the macaroons in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the macaroons in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The macaroons can be reheated in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the macaroons on a platter and sprinkle with toasted coconut flakes for a beautiful presentation.
Garnishes:
Toasted coconut flakes, melted chocolate, chopped nuts
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit, yogurt, ice cream
Troubleshooting advice:
- If the macaroons are too dry, add a tablespoon of milk to the mixture.
- If the macaroons are too wet, add a tablespoon of flour to the mixture.
Food safety advice:
Make sure to use fresh eggs and store the macaroons in an airtight container to prevent contamination.
Food history:
Macaroons originated in Italy in the 9th century and were made with almond paste. Coconut macaroons became popular in the 19th century and are now a beloved dessert around the world.
Flavor profiles:
Sweet, nutty, coconutty
Serving suggestions:
Serve the macaroons as a sweet treat after dinner or as a snack with coffee or tea.
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